Stuffed Zucchini
Instructions
Preheat oven to 350
Cut the top off each zucchini and slice each zucchini in half vertically and horizontally creating 4 boat type pieces with each zucchini.
Use a melon-baller to scrape out the middle of each piece of zucchini. Reserve cup of zucchini filling. Discard the remaining zucchini or reserve for stock.
Place zucchini on a parchment paper lined baking sheet.
Brush each piece with Extra Virgin olive oil, sprinkle with kosher salt and fresh ground pepper. Place in oven for 20 minutes.
Saut sliced mushroom and reserved zucchini pulp in small saut pan. Sprinkle lightly with kosher salt and fresh ground pepper. Cook for approximately 5 minutes until soft and liquid is absorbed. Allow mixture to cool for 10 minutes.
Combine 1 Tbsp breadcrumbs, 1 Tbsp Parmigianino Reggiano, tsp garlic powder, 1/8 tsp cayenne pepper, set aside.
In a medium bowl combine mushroom/zucchini mixture and 4 oz of Philadelphia Chives and Onion cream cheese.
Remove zucchini from the oven. Spoon cream cheese mixture about 1-1/2 Tbsp per piece into zucchini. Next, top each piece with approximately 1 tsp of breadcrumb mixture over cheese filling.
Turn oven on to broil.
Top each piece with approximately tsp of marinara sauce.
Place stuffed zucchini on the same baking sheet under broiler for approximately 5 minutes, or until breadcrumbs are lightly toasted and cheese begins to bubble. Serve immediately with a bowl of marina sauce to add more sauce if desired.
